Vegan Pumpkin Spice Lotus Filled Cookie
About this recipe
These aren't just any cookies; they're vegan pumpkin spice cookies filled with a generous dollop of luscious Biscoff spread. Get ready to discover the perfect harmony of warm, aromatic spices and the creamy, sweet delight of Biscoff, all within a chewy, melt-in-your-mouth cookie.
The best part? They’re completely vegan, but you’d never guess! Using simple plant-based swaps like dairy-free butter and a pumpkin purée base, these cookies are just as buttery, soft, and indulgent as traditional versions. The Lotus Biscoff spread melts beautifully inside, adding a caramelised, spiced flavour that pairs perfectly with the pumpkin.
These cookies are easy to make and perfect for autumn baking, Halloween, or cosy weekends with a cup of coffee or chai. Whether you’re vegan or just love Biscoff, these will be your new favourite!
FAQ: Vegan Pumpkin Spice Lotus-Filled Cookies
1. What makes these cookies soft and chewy?
Pumpkin purée adds natural moisture, keeping the cookies soft and chewy. Using brown sugar instead of white sugar also helps create a richer texture.
2. Can I use homemade pumpkin purée?
Yes! Just make sure it’s well-drained to avoid excess moisture. Canned pumpkin tends to be thicker, which works best for cookies.
3. How do I keep the Lotus filling from leaking out?
Freeze small dollops of Lotus Biscoff spread before adding them to the dough. This helps keep the centre gooey without spreading too much during baking.
4. Can I make these gluten-free?
Yes! Simply swap the flour for a 1:1 gluten-free baking blend. Just ensure it contains xanthan gum for the right texture.
5. How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls (with frozen Biscoff inside) for freshly baked cookies on demand!
6. What’s the best way to enjoy these cookies?
They’re amazing warm, straight from the oven, with a drizzle of extra Biscoff on top. Pair with a latte, chai, or a scoop of vegan vanilla ice cream for extra indulgence!
These Vegan Pumpkin Spice Lotus-Filled Cookies bring all the best autumn flavours together in one soft, spiced, and gooey bite. Try them out—you won’t believe they’re vegan!
Ingredients
For the cookie dough:
- 125g vegan block butter (e.g., Flora)
- 115g brown sugar
- 115g white sugar
- 110g self-raising flour
- 150g plain flour
- 50ml almond milk
- A pinch of salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Lotus Filling:
- 8 tbsp biscoff spread
Pumpkin Spice Mix:
- 1 tbsp ground cinnamon
- 3 tbsp white sugar
Cookie Dough:
- 250g vegan block butter
- 230g brown sugar
- 230g white sugar
- 220g self-raising flour
- 300g plain flour
- 100ml almond milk
- A pinch of salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
Lotus Filling:
- 16 tbsp Biscoff spread
Cookie Dough:
- 375g vegan block butter
- 345g brown sugar
- 345g white sugar
- 330g self-raising flour
- 450g plain flour
- 150ml almond milk
- A pinch of salt
- 3 tsp ground ginger
- 3 tsp ground cinnamon
- 3 tsp ground nutmeg
Lotus Filling:
- 24 tbsp Biscoff spread
Ingredients
Cookie Dough:
- 4.4oz vegan block butter
- 4oz brown sugar
- 4oz white sugar
- 3.9oz self-raising flour
- 5.3oz plain flour
- 1.7fl oz almond milk
- A pinch of salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Lotus Filling:
- 8 tbsp Biscoff spread
Cookie Dough:
- 8.8oz vegan block butter
- 8oz brown sugar
- 8oz white sugar
- 7.8oz self-raising flour
- 10.6oz plain flour
- 3.4fl oz almond milk
- A pinch of salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
Lotus Filling:
- 16 tbsp Biscoff spread
Cookie Dough:
- 13.2oz vegan block butter
- 12oz brown sugar
- 12oz white sugar
- 11.6oz self-raising flour
- 15.9oz plain flour
- 5.1fl oz almond milk
- A pinch of salt
- 3 tsp ground ginger
- 3 tsp ground cinnamon
- 3 tsp ground nutmeg
Lotus Filling:
- 24 tbsp Biscoff spread
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Then scoop 8 dollops of Biscoff spread and give them a quick freeze.
- Now, in a spacious mixing bowl, blend together the vegan butter, brown sugar, and caster sugar until you achieve a textured mixture that's slightly crumbly, but with visible buttery bits. You can power through this with an electric mixer or embrace the tactile joy of using a wooden spoon.
- Next, introduce the almond milk into the mix. Don't fret if it looks like it's taking a detour; a slight separation here is perfectly fine.
- Next add the self-raising flour, plain flour, and the aromatic spices—ginger, cinnamon, nutmeg and mix until it forms a dough.
- It's time to divide your dough into 8 equal portions or if you have a cookie scoop you can scoop up 8. Flatten each ball in the palm of your hand, and then, bring out those frozen Biscoff spread gems. Place one dollop in the center and cover it in the dough, make sure the Biscoff spread is entirely cocooned within the cookie dough and repeat this enchanting process for the remaining dough.
- In a dainty bowl, add the ground cinnamon and white sugar for the coating that will bring it all together. Roll each cookie ball through this mixture, ensuring they're cloaked evenly.
- Then place these delightful creations on the prepared baking sheet, allowing some space as they'll spread during baking.
- Place them into the preheated oven and let them bake for 12-15 minutes, or until the edges acquire a gentle golden brown.
- Once they're out and still warm, give your baking tray a friendly tap on the table to release any trapped air—this helps them retain their gooey center.
- And there you have it! Once your cookies are completely cool, prepare to embark on a flavor adventure with your vegan pumpkin spice cookies filled with luscious Biscoff spread. These warm spices and the surprise of gooey Biscoff filling make these cookies a fall treat to remember. Enjoy!
Feel free to adjust the level of spices to your taste, and don't hesitate to add more Biscoff spread if you'd like a more generous filling in your cookies.
Hi, I'm Remi
Follow me on socials to stay connected!
Pin this Recipe
More like this
More recipes like this
Tempted by something else?
Work with me, or ask me a question!
I'm all about teaming up with cool new brands that align with my audience and make cooking awesome meals a breeze. Drop me a line, and let's cook up some exciting plans together!
Want free recipes and insider knowledge in your inbox?
Subscribe Below!